Why I Love This Recipe

There’s a reason Zuppa Toscana is always one of the first soups I order at a restaurant, but once I started making it at home, I never looked back. It’s rich, cozy, and packed with hearty ingredients that make every bowl feel like comfort food. Whether you’re making it on a chilly evening or meal prepping lunches for the week, this is one of those soups you’ll find yourself craving again and again.

Enjoying The Leftovers

Like most soups, this one somehow tastes even better the next day after all the flavors have had time to meld together.

Storing:

Let the soup cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days or freeze for up to 3 months. If freezing, the potatoes may soften slightly once thawed, but the soup will still be delicious.

Reheating:

Warm the soup gently on the stovetop over medium-low heat or in the microwave until heated through, stirring occasionally. If it thickens in the refrigerator, add a splash of chicken broth until it reaches your desired consistency.

A pot of soup with ground chicken, potatoes and kale.
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Zuppa Toscana

Skip the trip to your favorite Italian restaurant because this homemade Zuppa Toscana is every bit as cozy. It's loaded with savory sausage, tender potatoes, and kale in a rich, creamy broth that's perfect for chilly nights and even better as leftovers.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
US M
Servings 8

Ingredients

  • 1 lb ground italian chicken sausage
  • 1 lb ground italian pork sausage
  • 1 small yellow onion, diced
  • 6 cups chicken stock
  • 2 lbs red potatoes, diced
  • 1 tbsp minced garlic
  • 1 tbsp italian seasoning
  • 1 tsp red pepper flakes
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp avocado oil
  • 1 can coconut cream
  • 2 cups kale, chopped
US – M

Instructions

  • Heat a large pot over medium heat and add the avocado oil. Add the ground chicken and ground pork, breaking the meat apart as it cooks. Cook for about 8-10 minutes, or until browned and fully cooked.
  • Stir in the garlic, onion, and seasonings. Sauté for about 5 minutes, or until the onion is soft and fragrant. If you prefer a milder soup, reduce the red pepper flakes to ¼ teaspoon.
  • Add the chopped potatoes and chicken stock. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for about 10 minutes, or until the potatoes are fork tender.
  • Remove the pot from the heat and stir in the coconut cream and chopped kale. Continue stirring until the kale has wilted and everything is well combined. Serve warm and enjoy!

Equipment

dutch oven
measuring cups
cutting board

Nutrition Per Serving

Calories: 518kcal | Carbohydrates: 26g | Protein: 27g | Fat: 36g | Fiber: 4g